NTUC FairPrice CNY Recipes & Promotion
Offers valid from 31 December 2020 - 28 February 2021
Recipe by Chef Eric
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Glazed scallop meatballs Recipe
Ingredients
8pcs Fukuyama frozen Hokkaido scallops
200g minced pork
400ml cooking oil
Marinade for scallops
1/2 no of egg white
1/2 tsp sugar
1/2 tsp chicken powder
1 tsp corn flour
marinate for miced pork
1 stalk of coriander leaves chopped
2pcs of water chestnut small diced
1tsp light soy sauce
1/2 tsp sugar
1tsp corn flour
Garlic ginger soy glaze sauce
1 bulb garlic minced
1pc young ginger thumb sized grated
50ml rice wine
50ml mirin
50ml Japanese soy sauce
50ml water
30g brown sugar
Garnishing
1/2pc red onion sliced
60g mini mixed bell peppers rough cut
spring onion curls
coriander leaves
Method
Marinate scallops thawed overnight with 1/2 no of egg white, 1/2 chicken powder, 1/2 tsp of sugar and 1 tsp of corn flour. Mix well set aside for 10 minutes
Slice red onion and cut mini bell peppers
Marinate minced pork with coriander leaves and water chestnut with 1 tsp of light soya sauce, 1/2 tsp of sugar and 1 tsp of corn flour
Divide the minced meat into 8 portions, flatten the minced meat and dust it with corn flour so tat the scallop will stick to the minced meat.
Wrap the scallop in minced meat and roll into a ball, then dust some corn flour on the outside of the scallop meatball
Add 400ml of cooking oil into the pan and fry the meatballs over medium high heat until golden brown. Set aside
Add 1tbsp of cooking oil. stir fry mini bell peppers and onion over high heat until golden brown and fragrant. This is final garnishing.
To prepare the garlic ginger glazing sauce, place all the ingredients for the sauce into a saucepan and bring to a boil. Simmer until it's reduced by half
Add the scallop meatballs into the sauce and continue to simmer until the sauce thickens
Serve and top with the garnishing stir-fried bell peppers and red onion, spring onion curls and coriander leaves
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